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Baba Ghannouj Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.3542
Energy (kCal)495.3183
Carbohydrates (g)31.2886
Total fats (g)34.8114
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the eggplant in a 350 degree oven for 15 to 20 minutes. Cool, then holding it by the stem, carefully peel the skin away and remove the stem. | 2. Puree with the tahini, garlic, and salt. Stir into the heated stock, then bring to a simmer. Partially cover, then simmer for 30 minutes. Remove from heat and press through a sieve, discarding solids. | 3. When ready to serve, heat the soup, then beat the egg with the lemon juice and stir through the simmering soup to form long egg strands. Simmer for another minute, then ladle into bowls and top with handfuls of fresh chopped parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    tahini 1/4 cup 342.0 15.714 10.686 28.8
    garlic clove 2 - - - -
    salt 1 1/2 1/2 - - - -
    vegetable stock 6 cups 66.3 12.3318 3.1824 0.9282
    lemon 1 juiced 1.1183 0.3508 0.0178 0.0122
    egg 1 71.5 0.36 6.28 4.755
    parsley 2/3 cup chopped 14.4 2.532 1.188 0.316

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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